These chewy chocolate chip cookieswithout brown sugar are soft and even more delicious than classic chocolate chip cookies. Rich and buttery, these easy cookies are quick to make in 30 minutes, no chill, and need only 7 ingredients.
¾cup (127g)mini chocolate chips(also ½ a chocolate bar chopped - optional)
Instructions
Prep
Preheat oven to 350 F (180°C) .
Line a baking sheet pan with parchment paper.
Make sure the butter is at room temperature. You can microwave it for 10 seconds to help it along, but letting it sit out for 2 hours is more advisable.
Make Cookies
In a large bowl, cream together the butter and sugar, stirring or mixing about 2-3 minutes with a spoon, hand mixer or stand mixer.
¾ cup (150g) cane sugar, ½ cup (113g) butter
Stir in applesauce and vanilla for another 1 minute or until incorporated.
¼ cup (62g) applesauce, 1 teaspoon vanilla extract
Sift the dry ingredients on top of the wet ingredient mixture. Be sure to measure the flour exactly - I used the spoon and level method. If you don't want to sift, simple stir the dry ingredients together in a separate bowl, and then dump that on top of the wet ingredient mixture.
1 ½ cups (192g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, pinch of salt
Mix the batter until just combined either with a spoon and by hand, or with a hand mixer or a stand mixer. Mix only about 1 minute. Don't overmix or you'll create a rubbery batter.
¾ cup (127g) mini chocolate chips
Fold in the chocolate chips or chunks (or both) with a spatula.
Scoop using a 2-tbsp size scoop and space the dough balls 2 inches apart. This will make 15-18 cookies.
Bake 350 F for 10-12 minutes. Do not over-bake these chocolate chip cookies! Look for golden brown edges, and pale centers that look just dry, and are beginning to show slight cracks.
Cool on the baking sheet for 5 minutes before removing to a cooling rack to cool completely.
Store
Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.
Video
Notes
Soften the butter. Make sure the vegan butter is softened to room temperature. This will help it cream more easily with the sugar and create a light, fluffy texture.Measure the flour accurately. Make sure to measure the flour accurately by using a kitchen scale or spooning the flour into a measuring cup and leveling it off with a knife.